Sweet, smoky roasted peppers + creamy stracciatella = one of those dishes you keep thinking about later.
Simple ingredients, maximum flavor — exactly how good food should be.
Ingredients
- 3–4 red bell peppers
- A handful of arugula
- 150 g stracciatella
- 1–2 tbsp olive oil
- Salt, to taste
- Chili flakes or smoked paprika
- 1–2 tsp lemon juice
Instructions
- Roast at 200°C (390°F) for 25–30 minutes, or char them directly over an open flame until the skins are blackened and blistered.
- Transfer the hot peppers straight into a bowl or bag, cover, and let them steam for about 10 minutes.
- Remove the skins and seeds, then slice the peppers into strips.
- Toss the arugula with olive oil, lemon juice, and a pinch of salt.
- Place the greens on a plate, add the warm roasted peppers and their juices.
- Top generously with stracciatella and sprinkle with chili flakes or smoked paprika.
To serve
Serve immediately while the peppers are still warm, the contrast with the cool, creamy cheese is everything.
Tips & variations
- Swap arugula for spinach or mixed greens
- Add toasted nuts for crunch
- A drizzle of balsamic glaze works beautifully
- Works great with burrata if you don’t have stracciatella
